Most people I know have fond memories associated with ice cream. For me, it's chocolate milkshakes with my dad on the nights my mom had a community meeting or other engagement and wasn't home for dinner. He made them extra-thick with extra-long straws, followed by, "Don't tell Mom about this, OK?"

Of course, I always told Mom about it.

Making ice cream at home is a great way to create memories with loved ones, and it is simpler than you might think.

To begin, you will need an ice cream churn or machine, the purpose of which is to incorporate air into the dairy base to give ice cream that sumptuous, mouth-coating texture. You need the bowl of your machine to be icy cold, so plan on leaving it in the freezer overnight.

Most models run in the $80 range, but if that is beyond your means or intention, semifreddo is a perfectly fine ice-cream substitute that requires no churning (just make the ice cream base and freeze it immediately).

From there, find a recipe that you like. For me, that means just a few simple ingredients that I probably have on hand anyway: egg yolks, cream, milk, sugar, a little salt and something to flavor it with. Using eggs in ice cream is a French method similar to making creme anglaise, resulting in frozen custard that epitomizes ice cream for me.

If you want to use fruit in your ice cream, go for it. Just be mindful that raw or frozen fruit will develop ice crystals in the cream, and you want as smooth a product as possible. Cook the fruit down first to remove some moisture; about 15 minutes on medium-high heat will do.

Combine the milk, cream, salt and sugar in a saucepan. Scrape the seeds out of the vanilla bean and add both the seeds and pod into the pot, if using. Heat the mixture over medium heat to scald it (when small bubbles form around the edge of the mixture against the saucepan, that's scalding). Remove the vanilla bean from the mixture.

In a separate bowl, stir together the egg yolks. Gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk into the saucepan. Cook over low heat, stirring constantly, and scrape the bottom with a wooden spoon or heat-resistant spatula until the mixture thickens enough to coat the back of the spoon (run your finger against the back of the spoon. If the trail of your finger remains, it is thick enough). Turn off the heat and add the vanilla extract. Transfer to a bowl and cover with plastic wrap directly on the ice-cream mixture (this prevents a skin from forming). Refrigerate until completely cold.

If your ice-cream mix has lumps, press it through a fine-mesh sieve before chilling.

Add the ice-cream mixture (known as the base) to the ice cream maker and churn according to manufacturer's directions. Place it in a covered container and freeze until the desired consistency is reached.

From Deanna Fox

Bourbon Butter Pecan Ice Cream

Makes about 1 quart

¼ cup (½ stick) unsalted butter

½ cup pecans (see note)

1 cup whole milk

2 cups heavy cream

1 pinch kosher salt

½ cup sugar

¼ cup brown sugar

5 egg yolks

3 tablespoons cream cheese, softened

2 tablespoons bourbon

1 teaspoon vanilla extract

Coarsely chop the pecans into large pieces, and saute in a pan with the butter for about five minutes. Strain the butter from the pecans and reserve both separated until ready to use (keep the pecans in the refrigerator).

Heat the milk, cream, salt, sugar and brown sugar in a saucepan until scalded (when small bubbles form around the edge of the mixture against the saucepan, that's scalding). In a separate bowl, whisk together the egg yolks and cream cheese (the bourbon will not harden in the freezer, and the addition of cream cheese helps to make the ice cream set-up better, resulting in a smoother final product).

Gradually pour some of the milk mixture into the yolks and cream cheese, whisking constantly as you pour. Scrape the warmed yolks and milk into the saucepan. Cook over low heat, stirring constantly, and scrape the bottom with a wooden spoon or heat-resistant spatula until the mixture thickens enough to coat the back of the spoon (run your finger against the back of the spoon. If the trail of your finger remains, it is thick enough). Turn off the heat and add the vanilla extract, bourbon and reserved butter. Transfer to a bowl and cover with plastic wrap directly on the ice-cream mixture (this prevents a skin from forming). Refrigerate until completely cold.

If your ice-cream mix has lumps, press it through a fine-mesh sieve before chilling.

Add the ice-cream mixture (known as the base) to the ice cream maker and churn according to manufacturer's directions. Fold the pecan pieces in once churned, being sure not to press out too much air from the ice cream base. Place it in a covered container and freeze until the desired consistency is reached.

Note: For a spicy variation, add 1/4 teaspoon cayenne pepper and 1 tablespoon brown sugar to the pecans once they've toasted in the butter. Mix well to combine.

From Deanna Fox

Make-your-own magic

Step 1: While it seems counterintuitive, you have to actually cook the ice cream, creating a base. Start with the dairy, sugar and salt in a pot over medium heat. Cook gently until small bubbles form around the edge (it's called scalding).

Step 2: Very slowly drizzle the mixture over the egg yolks, whisking constantly to prevent the eggs from scrambling (this is called tempering).

Step 3: Once half of the dairy is incorporated into the yolks, add everything back into the pot (add your fruit in now if you have it) and cook over medium heat until the mixture has thickened enough to heavily coat a wooden spoon. Add in other extracts and flavorings now.

Step 4: Chill the ice-cream base, then churn it for about 15 minutes. Fold in nuts, chocolate chips or any other add-ins now. Transfer to a lidded container and freeze until hard. Or eat it straight-up, like soft-serve.

Follow the directions provided to create your ice-cream memories.

Good things come to those who wait, but better things come to those with spoon in hand.

Deanna Fox is a frequent contributor to the Times Union. Catch her classes at Different Drummer's Kitchen in Albany.